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03 Jan

Gluten-Free Vegan Brownies


  • 1 15-oz can of black beans, drained and well rinsed
  • 2 heaping tablespoons cocoa powder
  • 1/2 cup quick oats
  • 1/4 tsp salt
  • 1/2 cup pure maple syrup or agave
  • 1/4 cup safflower oil
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 2/3 cup dark chocolate chips (check the label if you’re strict vegan)
Preheat oven to 350 F.

Combine all ingredients except chips in a food processor, and blend until completely smooth.

Stir in the chips, then pour into a greased 8×8 pan.

Bake 15-18 minutes, then let cool at least 10 minutes before cutting into squares.

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03 Jan

Fruit Kabobs and Fruit Pizza!

Take a selection of melon balls, berries, pineapple chunks, cubed peaches, pears and apples for a colorful fruit salad. Assemble onto hibachi skewers for fanciful fruit kebobs. Or let kids strike out on their own by dipping the fruit into a variety of sauces:


vanilla yogurt

caramel ice cream topping

Using pre-made sugar cookie dough, make the pizza crust by baking one large cookie on a pizza pan.

When the cookie cools, top with vanilla pudding for the “sauce”

Top with an array of sliced fresh strawberries, bananas, peaches, blueberries, or whatever you can find in season.
Slice into triangles, like a pizza, and enjoy!

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03 Jan

Freezer Jam

2 cups crushed berries (any kind or your favorite combination)
4 cups sugar
1 package Sure Jell (pectin)
3/4 cup water
-Stir sugar into fruit and mix well. Let stand at least 10 minutes, stirring
occasionally, until sugar dissolves.
-Stir 1 package Sure-Jell (pectin) into 3/4 cup water in small saucepan. Bring to boil on high heat, stirring constantly, for 1 minute.
-Remove from heat.
-Stir pectin mixture into fruit mixture. Stir constantly until sugar is
COMPLETELY dissolved and no longer grainy, about 3 minutes.
-Pour into prepared containers leaving 1/2 inch space for expansion during freezing.
-Let stand at room temperature for 24 hours or until set.
-Store extra jars of jam in freezer to use year-round.


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03 Jan

Easy Vegan Chocolate Ice Cream

4 bananas peeled, broken up, and frozen

¼ cup rice, almond, coconut or soy milk (I like to use vanilla soy milk)

2 Tbsp raw cacao powder (or cocoa powder, or 2 squares of dark chocolate candy, melted)

Combine frozen bananas with milk and chocolate in blender and blend until smooth. I like to use my VitaMix blender. If you don’t have a blender with a tamper accessory you may have to pulse it a few times, stirring in between. Don’t add more milk because you don’t want your ice cream to become liquidy. You can add more milk to make a great chocolate shake.
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03 Jan

Crunchy Granola

3 Cups Rolled oats
1/4 cup Wheat germ
1/8 cup Honey
1/8 cup Vegetable oil
1/2 cup raisins OR
1/2 cup dried apricots, cranberries, blueberries or other dried fruit
1/4 cup slivered almonds, OR
1/4 cup cashews, peanuts, or walnuts
1/8 cup unsweetened shredded coconut
1/8 cup sesame or sunflower seeds
Preheat oven to 300F. Grease a large baking sheet with edges.
In a large bowl mix oats together with wheat germ.
In small saucepan heat honey and oil until honey is thin and runny.
Add mixture to oats and blend well.
Spread granola thinly and evenly on baking sheets and bake about 15 min, or until lightly browned.
Spoon into a large bowl, add raisins or the rest of your ingredients, and mix thoroughly.
Store in a tightly covered container and keep in a cool dry place.
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03 Jan

Crunchy Apple Crisp


Cut 3 large green apples into bite sized cubes

and put into a greased 8 x 8 inch baking pan.

Combine in small bowl:

1/2 Cup Quick Oats
1/4 Cup Flour
1/4 Cup Sugar
1/4 Cup Brown Sugar
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
6 Tablespoons Butter or Margarine



Crumble over apples. Bake 45 minutes @ 375 �.

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03 Jan

Cream Puffs


1 cup boiling water

add 1 stick butter until melts

all at once add 1 cup flour. mix well until altogether. cool 10 minutes then add 1 at a time, 4 eggs mix well, plop onto greased cookie sheet 400 degrees F bake 20 minutes makes 16.

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03 Jan

Cranberry Chutney

1 pound fresh cranberries
1 cup water
2 cinnamon sticks
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 teaspoon salt

1 cup dried apricots, chopped
1 1/2 cups white sugar
1 cup seedless grapes
1 cup chopped celery
1 large apple, chopped (unpeeled)
1/2 cocktail onions
4 lemon slices, chopped
1/2 cup raw sunflower seeds

Place first group of ingredients in a large saucepan.  Bring to a boil, lower heat, and cook until the cranberries burst open.

Add the second group of ingredients and bring to a boil.  Stir, cover, and simmer for 30 minutes.
Remove cover, and cook for an additional 15 minutes until mixture thickens.
When chutney is thick, remove the cinnamon sticks, and add the sunflower seeds.
Let cool.  Keep refrigerated.
Serves 6-8

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03 Jan

Cracker Creations

Round crackers

Square crackers

Rectangular crackers

Flour tortillas (you can cut into shapes with a cookie cutter!)




Cheese slices, any flavor

Cherry tomato slices

Squirtable ketchup, mustard and mayonnaise

Set out all the ingredients and stack into munchable artwork!

Serve with fresh fruit sliced into wedges, or fresh veggies chopped into sticks.

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03 Jan

Chocolate Souffle

1 1/2 oz of unsweetened chocolate

5 Tbl Sugar

2 Tbl Vegan Butter

2 Tbl Flour

1/6 tsp salt

3/4 Cup of Milk

3 Eggs separated

1 tsp Vanilla

Preheat the over to 325 Degrees

Using vegan butter, butter a 1 1/2 qt souffle dish and sprinkle with sugar.

In a double broiler, heat the chocolate, 2 Tbl sugar, and 2 Tbl hot water until it is fully melted.

In a larger cooking pot, melt the vegan butter and add flour and salt.

Cook over a low heat, stirring for several minuted and gradually stir in the milk.

Continue stirring until it is smooth and thick.

Next, blend in the melted chocolate mix.

Beat in the egg yolks well in their bowl.

Stir a little of the the hot sauce into the yolks and add the yolks to the remaining sauce.

Stir well, then set aside to cool.

In another small bowl, beat the egg whites until foamy, slowly adding the remaining sugar. (continue beating until stiff peaks form, not dry)

Stir 1/4 of the egg whites into the chocolate yolk mix, then fold in the remaining.

Stir in the vanilla.

Spoon into the souffle dish and bake for 40 minutes.

Served with whip cream

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